Fish Tacos with Rhubarb Salsa and Rhubarb Rosemary Cocktails

I love fish tacos, I love rhubarb and I love exotic gin cocktails.  And since good rhubarb recipies are so scarce, these were too awesome not to pass along.  Reblogged from When Harry Met Salad on WordPress.

Mmmmm time to go home and find some rhubarb

Rhubarb, Rosemary & Gin Cocktail
makes 8
adapted from Bon Appétit
printable recipe

2¼ cups water, divided
2 Tbsp. + ½ cup sugar
½ cup fresh rosemary leaves
3 cups diced fresh rhubarb
6 Tbsp. fresh lemon juice
1½ cups good gin

Place 1 cup water and 2 Tbsp. sugar in small saucepan and simmer, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary leaves. Cover and steep for 5 minutes. Strain through fine-mesh sieve, pressing on leaves to extract liquid. Cool syrup to room temperature, then chill for 4 hours.

Puree 1¼ cups water, ½ cup sugar and rhubarb in blender. Strain through fine-mesh sieve into a medium bowl. Squeeze the remaining rhubarb pulp to release as much liquid as possible. Chill the juice for 4 hours.

Mix the rosemary syrup, rhubarb juice, remaining 5 Tbsp. lemon juice, and gin in a pitcher or large jar. Pour over ice and garnish with fresh rosemary sprigs, if desired.

Leftovers (ha!) should keep in the fridge for 2-3 days.

Fish Tacos with Rhubarb Salsa

whitefish tacos with rhubarb salsa Sometimes I have good ideas. This is not one of them. It is a good idea — it’s a fantastically brilliant idea, really, but I can’t claim it. This recipe is a gift from the Google gods. I wanted to do something savory with rhubarb for a change, and a chef friend had recently mentioned how delicious rhubarb is with fish. But I’m a sceptic at heart, even when faced with overwhelming expertise, so I googled just to be sure. Judging by the sheer numb … Read More

via When Harry Met Salad

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